The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.
Frank Sinatra’s favorite recipe for Italian Tomato Sauce introduced at Artanis; which is actually Sinatra spelled backward. The sauce was introduced to Southern California supermarkets in the late ’80s.To launch off the sauce Sinatra’s family and friends gathered at, Morton’s, which almost never hosts a private party on a weekday unless your Ole Blue Eyes himself, Frank Sinatra.
As some of you may know, I am an avid collector of Vintage recipes and memorabilia. You will find me constantly scanning the web for Vintage and Retro Recipe collections to buy or recipes that have been posted on other sites.
Frank Sinatra’s favorite recipe for Italian Tomato Sauce was originally published by Mainliner magazine, in 1973; the recipe is said to be his mother’s Natalie Della Garaventa aka Dolly Sinatra’s original recipe. I have made an adaption to the original recipe because I really like more herbs in my sauce; I have posted a clipping from WFBL Cookbook of The Stars below for you to view her original recipe.
I use only high-quality tomato products and ingredients when I make the sauce. Quality Organic San Marzano tomatoes are the best; the natural flavor just comes bursting out. The difference is that big when it comes to the taste of the sauce. It has a clean fresh taste to it, lower grade tomato products are usually very bitter and acidic tasting. Which is why many recipes call for a pinch of sugar.
Use only fresh garden herbs when possible; parsley is sold nationwide in local markets yearlong. The cost is minimal, buy it fresh. Dried parsley completely loses all flavor when dried. If you need to use dried thyme, pick a quality trusted brand versus an off-brand for optimal flavor.
When choosing a dried pasta, take the time to look for a quality brand, organic if possible is recommended. If you can purchase fresh pasta awesome if you can make fresh pasta that’s even better.
NOTE: Traditional Italian sauces are made with the freshest, highest quality tomatoes. herbs, and ingredients. If you are planning on making this sauce, I would recommend using only organic high-quality tomatoes for the best flavor experience.
Along the way of delving into our favorite ole crooner Frank Sinatra recipes on the net, I happened to wonder to myself if Frank Sinatra happened to have a Meatball recipe I could test out, low and behold I happened to find one. Believe it or not, Frank Sinatra seems to have several recipes claiming to be his meatballs posted by blogs plastered across worldwide Web when you do a Google Search. Later, I actually found a copy of the WFBL Cookbook of The Stars on eBay for purchase and here is a clipping of the recipe below.
The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s.
- 1/2 pound Lean ground beef
- 1/2 pound Ground pork
- 1 cup Italian breadcrumbs
- 1/2 cup Italian Cheese grated
- 2 tablespoons Fresh parsley chopped
- 4 cloves Garlic minced
- 2 medium Eggs lightly beaten
- 1/2 cup Virgin olive oil
- 1 Medium onion finely diced
- 4 cloves Garlic minced
- 1-28- ounce can of organic San Marzano Italian-style tomatoes
- 1-28- ounce can of organic tomato purée
- 3 tablespoons Fresh parsley chopped
- 2 teaspoons Dried thyme
- Kosher salt to own taste
- Fresh ground black pepper to own taste
- 1 pound Organic dried pasta
- Extra chopped parsley for serving
- fresh basil optional
- red pepper flakes for serving optional
- grated Pecorino Romano optional
Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.
In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
Add the drained tomatoes and blended tomato purée in the sauce pot; cook for about 10 minutes on medium heat.
Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.
Pour spaghetti on the heated platter, cover with the sauce.
Sprinkle with 2 Tablespoons chopped parsley and grated Parmesan cheese.
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